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Sep
20
Wed
Fall Harvest Wine Dinner @ Kipos Greek Taverna
Sep 20 @ 6:15 pm

We are thrilled to announce that our next Kipos wine dinner as a part of the “Vineyards of Greece” 2017 seasonal series will be hosted on Wednesday, September 20th! Enjoy another decadent four-course meal paired with four exquisite wines that will take you on a journey through the Fall harvest & vineyards of Greece. All wines are hand-picked by our bar and beverage director to pair perfectly with autumn ingredients & flavors crafted by Chef Terry! Tickets for the dinner are $65 per guest (tax & gratuity not included). Full menu & wine details will be released soon, but read more about our featured wine for the evening below! Please note that due to the growth and increasing interest in Kipos wine dinners, we are changing reservation times to 6:15pm with the first course being served promptly at 6:30pm. As always in the true spirit of a Greek feast centered around sharing, all seating for the wine dinner will be community style (if requested groups will be seated together). As we mentioned seats are limited and go faster every time so reserve today by emailing us here, calling (919) 425-0760, or visiting our reservation page and requesting “fall wine dinner.”

MENU:
FIRST COURSE:
Wood-Fired Octopus, our tender signature seafood placed atop a bed of barley arugula and fennel

Aivalis Winery Assyrtiko (Assyrtiko) – Peloponnese
Deep straw color. On the nose delicate aromas of fruit – pear, lemon and pineapple – are present. On the palate, the wine is smooth, rich, fruity and full-bodied with mineral accents. It has a balanced acidity and along aftertaste. Our richest, most mature, assyrtiko.

SECOND COURSE:
Pork Tenderloin Medallions, Chef Theodore’s take on a drunken pork tenderloin, this juicy cut will be cooked down in a savory reduction with braised cabbage

Domaine Lantides (Agiorgitiko) – Nemea

Aromatic dominate spices like cinnamon, cloves, pepper and licorice. Notes of stone fruit like cherry and dried plum on the palate with vanilla and oak undertones. Aged in Oak barrels for 14 months.

THIRD COURSE:
Lamb Avgolemono, rich in flavor by braising and sautéeing cuts of lamb with zucchini with a broth of avgolemono, (the Bakatsias family recipe) creating a perfectly balanced marriage of egg and lemon

Kamkoutis “Red by JK” (40% Xinomavro, 30% Merlot, 30% Cab) – Velvento
Its deep purple color, aromas of forest fruit and spices, rich velvety taste, and long finish make for an unforgettable experience. This blend has earned the nickname, The Greek Bordeaux.

FOURTH COURSE:
Chocolate Autumn, a rendition on our decadent chocolate mousse dessert, a creamy brandy-infused scoop of chocolate atop spiced poached split pear

Keo St. John Commandaria (Xynisteri and Mavrodaphne) – Cyprus
This traditional dessert wine is considered to be the oldest named wine still in production. Grapes that are indigenous to the island of Cyprus are picked late and dried on mats, in order to obtain maximum concentration and sweetness. Produced by the Solera system, this is a nutty wine with aromas of cocoa and baking spices.

Commandaria represents an ancient wine style documented in Cyprus back to 800 BC and has the distinction of being the world’s oldest named wine still in production, with the name Commandaria dating back to the crusades in the 12th century. Commandaria is a blend of Xynisteri and Mavrodaphne (which survived the phylloxera epidemic that devastated Europe’s vineyards in the 19th century) This wine is produced in only 14 neighbouring villages on Cyprus. Keo St. John Commandaria is produced to a recipe that is now protected by a legally enforced appellation, the only one held by Cyprus.On the whole, the colour of this legendary dessert wine is within the range of honey with yellowish-goldish tones, made lighter or darker depending on its age. Out of a glass of aged Commandaria you can expect to emerge, all at once, multifarious intense aromas and tastes- typical of Commandaria – that remind you of raisins, grape-juice syrup, walnut kernel, coffee, chocolate, quince-pulp jelly, honey, dried figs and apricots.

Oct
25
Wed
Paint it Orange: Plein Air Paint-Out and Wet Paint Sale @ Hillsborough Arts Council Gallery & Gift Shop
Oct 25 – Nov 27 all-day

At the end of October, the Orange County Arts Commission and the Hillsborough Arts Council will present Paint it Orange: Plein Air Paint-out and Wet Paint Sale. Plein air (open air) painters are invited to paint the landscapes and sites of Orange County, NC, for three days. The competition will culminate with an awards reception at the Hillsborough Arts Council before the start of Last Fridays Art Walk on Friday, October 27.

The Wet Paint Sale fundraiser, to benefit OCAC and HAC, starts at 6:30 pm on Friday and will run through the end of November. The sale of these framed ready-to-hang paintings will allow patrons the opportunity to purchase original works of art of notable Orange County locations, just in time for the holidays!

The juror of the competition will be painter John Beerman, whose work has been exhibited nationally and internationally.

Jan
21
Sun
Women’s Voices Chorus Winter Concert: Song of the Universal @ University United Methodist Church
Jan 21 @ 3:00 pm – 4:15 pm

Women’s Voices Chorus Winter concert, Song of the Universal, will explore themes of war, the wish for peace, and the redemptive powers of nature, love and mercy. Music will include works by American composer Abbie Betinis, Estonian composer Vjelo Tormis, Norwegian composer Ola Gjeilo, and more. Featuring a string ensemble and dancers. Deborah Hollis, Accompanist. Allan Friedman, Artistic Director.